Sloppy Joes

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We have a funny sloppy joes story in our family.  Many years ago, I had to go back home to help my parents so Mr. Meat Eater and the kids were left at our home.  Now, as you know, Mr. Meat Eater does not cook unless it involves the smoker so I left some easy things for him to make.  One of those things was sloppy joes.  I didn’t even expect him to make them from scratch but he did have to add the spice packet and the sauce to the browned ground beef.  He did fine until it came to adding the sauce.  He forgot.  So he and the kids had slopless joes and we never forget to remind him of this.  To this day, the kids laugh about it.  So do I!

Anyway, this recipe is just plain awesome.  It’s easy so don’t let the long list of ingredients stop you from making them.  Rachael Ray’s recipes don’t always appeal to me but this one is spot on.  We eat sloppy joes like an open face sandwich instead of a regular sandwich.

Sloppy Joes

Sloppy Joes

1 1/4 lb ground beef
1 medium onion, chopped
1 small red bell pepper, chopped
1/4 cup brown sugar
2-3 tsps Montreal steak seasoning
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsps tomato paste
4 rolls, your choice of type ~ we use hamburger rolls that I butter and toast in the oven

Cook meat, onion, and red bell pepper in a large skillet over medium high heat. When the meat is completely cooked, drain and return to the same pan.

Add the rest of the ingredients to the meat/vegetable mixture in the pan ~ except rolls, of course ~ stir to combine and reduce the heat to medium. Cook for about 10-15 minutes total.

Using a large spoon, pile the meat on rolls. Add a cheese slice if you prefer.

Makes 4 servings.

Sloppy Joes 2

Source:  Rachael Ray

Happy Cooking!

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Slow Cooked Beef Sandwiches with Peppers

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Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

Happy Cooking!

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Meatball Sliders

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I have often made meatballs just to make meatball sandwiches but really they are too much for me to eat.  On an episode of Pioneer Woman I watched her make meatballs and put them in dinner rolls.  Why did I not think of this?  Super easy to make for lunch or dinner or parties.

I use my meatball recipe ~ My Mom’s Easy Meatballs.  There are always some leftover so I freeze in the leftover sauce to use for spaghetti or another round of sliders during the month.

Meatball Slider

Meatball Sliders

Here is how I make them:

1 recipe meatballs, your own recipe, my recipe, or frozen ~ completely cooked
1 jar of spaghetti sauce, your own recipe or store-bought
1 pkg dinner rolls, I bought a package of 24 and had some leftover
1 pkg of provolone cheese slices, mozzarella slices are good, too

Simmer the meatballs in the sauce in large saucepan for 1/2 hour or so or for however long you want. Be careful not to let the bottom of the meatballs or the sauce burn.

Slice the dinner rolls in half and place both halves cut side up on a baking sheet.

Preheat your broiler.

Now comes the tricky part (not really). As you are taking each meatball out of the sauce, give it a squish with your tongs to flatten it out a bit. Place the squished meatball on a bun bottom. If the meatball breaks up a bit, just put all pieces on the roll.  Spoon a bit of the sauce over each meatball.

Tear the provolone slices in half and each half in half again. Put 2 small halves on each meatball.

When ready, place under the broiler until the cheese is melted and bun tops are browned.

Remove from broiler, replace tops, enjoy!

Makes at least 24 depending on how large your meatballs are.

Meatball Sliders

Happy Cooking!

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The Best Grilled Cheese Ever!

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I found the recipe for this sandwich on Pinterest (I think) and it came from a blog called She Wears Many Hats which is a great blog which I hope you visit. This is now my favorite sandwich so thank you!!

Back to the sandwich.  First of all, I am NOT a fan of grilled cheese and what compelled me to make this sandwich, I have no idea.  However, I DO love roasted onions and mushrooms and that is what probably spurred me on.  The combination of ingredients is perfect.  It is very easy to make so it meets my criteria but it does take a bit of time to roast the vegetables. I am going to make another today for lunch but I am using Dubliner cheddar instead of the gouda for a change.

Grilled Cheese 1

The Best Grilled Cheese Ever!

8 ounces mushrooms, cleaned and sliced
1 medium onion, sliced
2 tbsps olive oil
salt and pepper
4 tbsps butter
4 slices of bread, your choice as to type of bread
1 cup gouda, shredded

Preheat oven to 400º.

On a baking sheet, mix the sliced mushrooms and onions with the olive oil. Season with a little salt and pepper. Roast in the oven for about 20 minutes or until done to your liking. Just don’t let them burn. When finished, remove from oven and set aside.

On the stovetop in a large skillet, melt the 4 tbsps of butter over medium heat being careful not to burn.

While the butter is melting assemble sandwiches. On one slice of bread, layer the gouda, some onions and mushrooms, another layer of gouda. Top with another slice of bread. Repeat for second sandwich.

Carefully place sandwiches in skllet and let toast, being careful not to burn the bread. Flip and repeat for other side of bread. Cook until cheese has melted and bread is toasted.

Makes 2 sandwiches.

Recipe from: She Wears Many Hats

Please don’t forget to enter my giveaway for one copy of Gooseberry Patch’s cookbook Hometown Harvest.   To enter, click here!!

Happy Cooking!!

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Ham and Cheese Sandwiches

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Before I forget, you can now subscribe to my blog ~ you’ll get an email when a new post goes up.  At least that’s the way it’s supposed to work.  I don’t do technical ~ I just follow the directions, LOL!  Anyway, the box is over there on the right.

I know you’re thinking what can be so great about ham and cheese sandwiches.  It’s the topping on the rolls that makes these into something special.  I love this recipe.  It’s great for lunch or parties and, of course, it’s easy to make.  You could also change up the meat and cheese any way you  want.

I got this particular version from a Gooseberry Patch Christmas cookbook, but I’ve seen the recipe in many cookbooks.

Ham and Cheese Sandwiches

3.4 cup butter or margarine
1 1/2 tbsp Worcestershire sauce
1/2 tsp dry mustard
1 1/2 tsp poppy seed
2 tsps dried minced onion
2 (12 count) pkgs Hawaiian dinner rolls
1 lb thin sliced deli ham
1/2 lb thin sliced Swiss cheese

Combine butter, Worcestershire, mustard, poppy seed and onion in a small saucepan and bring to a boil over medium heat; remove from heat.

Slice individual rolls in half and make sandwiches using the ham and cheese. Place sandwiches on an ungreased 15×10 jelly-roll pan and spoon butter mixture over the top of the sandwiches.

Bake, uncovered at 350º for about 15 minutes. I baked mine a minute or two less.

Makes 12 servings of 2 sandwiches each.

Happy Cooking!

A BIG, Zesty Sandwich

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I was not in the mood to cook over the weekend and came across this recipe and it was just perfect for lunch.

This makes a BIG sandwich ~ I’m guessing it would feed 6-8 making it perfect for a picnic or tailgating.  I would think you could switch up the meats and cheese to make it your own ~ in fact I used provolone.  I also think a little bit of red onion would add to the flavor.

A Big, Zesty Sandwich

1 round loaf of sourdough bread ~ I used Italian
1/4 cup red wine vinegar
4 slices Gouda cheese ~ I used Provolone
5 slices Genoa salami ~ I used hard salami
1/3 lb. smoked deli turkey, sliced thin ~ I used oven roasted turkey
1/3 lb. Black Forest deli ham, thinly sliced ~ I used honey ham
1 1/2 cups shredded iceberg lettuce
2 tomatoes, peeled and chopped
1/3 cup red wine vinegar and olive oil salad dressing

Cut the bread in half and hollow the top and bottom piece leaving a little bread.

Drizzle 2 tbsps red wine vinegar over the top and 2 tbsps over bottom. Layer the cheese, the salami, the turkey and the ham. Place the lettuce and tomatoes in a bowl and toss with the salad dressing; then place on top of the ham. Place the top of the bread over the lettuce/tomato combo and press down. Wrap tightly in plastic wrap and place in the fridge for 4-10 hours.

Cut into wedges and place a toothpick in each wedge to hold together.

Makes 6-8 servings.

Happy Cooking!

Buffalo Chicken Sandwiches for the Crockpot

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Now, before you run away from this recipe, it really is not hot.  I was able to eat one with no problems and I can’t handle hot and spicy anymore.  They are really flavorful and DH yummed his way through 2 or 3 of them.

These are great for super bowl parties, tailgating, or a quick meal any night of the week.

Buffalo Chicken Sandwiches for the Crockpot

4 skinless and boneless chicken breasts (mine were pterodactyl size and so made alot)
1 (17.5 oz) bottle buffalo wing sauce (I used Frank’s)
1/2 of a 1 ounce pkg of dry ranch salad dressing mix
6 sandwich or hoagie rolls

Put the chicken in the crockpo and pour 3/4 of the bottle of the hot sauce over and then sprinkle the salad dressing mix over that.

Cover and cook on LOW for 6-7 hours.

Once the chicken has cooked, shred it right in the crockpot and let it continue to cook for a few minutes to soak up the sauce.

Pile onto rolls and splash with some of the remaining hot sauce if desired. I buttered my rolls and toasted them a bit under the broiler, add the meat to the bun and covered with provolone cheese and stuck it back under the broiler so the cheese could melt. Delicious!

Makes at least 6 sandwiches if not more.

Happy Cooking!